Ingredients
🥄 450g chicken thighs or breast, cut into strips
🥄 Salt and pepper to taste
🥄 2 tablespoons oil (olive or vegetable)
🥄 1/4 cup soy sauce
🥄 1/4 cup honey
🥄 1 tablespoon rice vinegar
🥄 3 cloves garlic, minced
🥄 1 teaspoon fresh ginger, grated
🥄 1 teaspoon cornstarch
🥄 2 tablespoons water
Instructions
👨🍳 Pat chicken dry and season with salt and pepper
👨🍳 Heat oil in a large skillet over medium-high heat
👨🍳 Sear chicken for 4-5 minutes per side until golden-brown
👨🍳 In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger
👨🍳 Add cornstarch and water to the sauce, stirring to combine
👨🍳 Pour sauce over chicken and simmer for 3-4 minutes until thickened
👨🍳 Serve hot with steamed rice or vegetables
Notes
Use tofu or tempeh for a vegetarian version. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 12
- Sodium: 420
- Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 25